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Sunday, 7 March 2010

This is originally an Austrian recipe called Reis Koch, but the French call it a soufflé. No worries though, it's a very simple and fast meal to prepare (and of course a delicious one). It is usually eaten as main course after soup. My mum has been doing this ever since I was little and this recipe is the best: the soufflé is light and creamy, not heavy or sticky.

1. Wash the rice and together with the stick of vanilla sliced in two and the milk put it in a saucepan. Add a bit of salt and stir often so it doesn't burn. Cook until the rice is soft, then let it cool.

2. Oil a pan you can put later in the oven and preheat the oven to 180 Celsius.

3. Separate the eggs, mix together the butter, the sugar and the egg yolks and the lemon skin, and at last add the cooled rice. Put the egg whites in a separate bowl and whip them with a mixer until they become hard, then add the egg whites to the rice and mix gently.

4. Pour the rice mixture in the oiled pan and bake in the oven for approximately 50 mins until it becomes golden brown. It can be served with fresh fruits, jam, (maple) syrup, chocolate syrup, etc.

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